Recipe Calorie Calculator
Look up ingredients or enter their nutrition, scale the recipe, and calculate equal servings or a cooked-weight portion. Recipe inputs stay in your browser.
Published by Reeve Editorial Team · Methods and sources updated
Look up an ingredient
Nutrition is added for the entered amount. Adjust the copied values if your label differs.
Ingredient 1
Original recipe total
0 kcal
0 g protein · 0 g carbs · 0 g fat
Per original serving
0 kcal
0 g protein · 0 g carbs · 0 g fat
To make 4 servings, multiply every ingredient amount by 1.00×. Scaled recipe total: 0 kcal. Each equal serving has the same nutrition.
Inputs stay in this tab. Saving keeps a copy on this device until you reset or clear it.
Match raw and cooked food entries carefully. Cooking changes water content; the finished recipe weight helps allocate nutrition without assuming a fixed serving size.
How this tool works
Use the nutrition label or a reputable food database to find calories, protein, carbohydrate, and fat for the exact quantity of each ingredient. The calculator adds those values for the whole recipe, then divides each total by the number of servings.
The ingredient lookup contains 37 common-food references: 29 rounded nutrition snapshots and eight raw-vegetable records derived from the FDA's published serving table. These are reference estimates; use a matching product label when available. Save on device stores your recipe in this browser until you reset or clear it.
To scale the recipe, divide the desired servings by the original servings and multiply every ingredient quantity by that factor. The nutrition total scales by the same factor while nutrition per proportionally sized serving stays the same.
For a weight-based portion, weigh the finished edible recipe after cooking. Divide that weight into equal portions or calculate the fraction represented by the portion you serve. Water gained or lost during cooking changes weight, but it does not add or remove meaningful calories.
Ingredient records, drained weights, cooking losses, and unequal portions can all introduce error. Keep the same method when repeating a recipe so the estimate remains useful for trend tracking.
Sources
Frequently asked questions
Do I weigh ingredients raw or cooked?
Match the weight to the source you use. If the food record says raw, enter the raw weight; if it says cooked, enter the cooked weight. Mixing states can create large errors.
How do I calculate calories for one portion?
Add the calories for every ingredient and divide the total by the number of equal portions. If portions differ, use each portion's share of the final cooked weight instead.
Does cooking change the calories in a recipe?
Water loss or absorption changes weight and calories per gram, but not the recipe's total energy. Added oil, discarded cooking fat, and drained liquid can change what is actually eaten.